well; add flour, salt and baking powder which have been sifted
together; add nuts and fold in beaten whites of eggs; add flavoring.
Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Cover
with maple icing page 17 and while still soft sprinkle with chopped
nuts.
CHOCOLATE LAYER CAKE
1/3 cup shortening
1 cup sugar
1 egg
1 cup milk
1-3/4 cups flour
4 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Cream shortening; add sugar gradually, beating well; add beaten egg,
one half the milk and mix well; add one half the flour which has been
sifted with salt and baking powder; add remainder of milk, then
remainder of flour and flavoring; beat after each addition. Bake in
greased layer cake tins in moderate oven 15 to 20 minutes. Put
together with
CHOCOLATE FILLING AND ICING
3 cups confectioners' sugar
Boiling water
1 teaspoon vanilla extract
2 ounces (2 squares) unsweetened chocolate
1/2 teaspoon grated orange peel
To sugar add boiling water very slowly to make a smooth paste; add
vanilla, melted chocolate and orange peel. Spread between layers and
on top of cake.
This makes a delicious dessert if baked in two layers, iced, and
spread with slightly sweetened whipped cream.
COFFEE SPICE CAKE WITH MOCHA FILLING
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup strong coffee
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 teaspoons mixed spices
Cream shortening and sugar until light; add well beaten yolks of eggs;
add coffee slowly; add half of flour sifted with baking powder, salt
and spices; mix and add well beaten whites of eggs; add remainder of
flour and mix lightly. Pour into two large greased layer cake tins and
bake in moderate oven 45 to 50 minutes. Spread between layers and
cover top with
MOCHA ICING AND FILLING
1 tablespoon butter
1 cup confectioners' sugar
1 tablespoon cocoa
2 tablespoons strong coffee
1/4 teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until
smooth. If too dry add more coffee.
ORANGE CREAM LAYER CAKE
1/3 cup shortening
1 cup sugar
1 egg
1 cup milk
1-3/4 cups flour
1/4 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 teaspoon vanilla extract
1 cup sweetened flavored whipped cream
Cream shortening; add sugar gradually, beating well; add beaten egg,
one half the milk, and mix well; add one half the flour, which has
been sifted with salt and baking powder; add remainder of milk, then
remainder of flour and flavoring; beat after each addition. Bake in
two greased layer cake tins in moderate oven 15 to 20 minutes. Spread
the whipped cream thickly between the layers. Cover top with
ORANGE FROSTING
1 tablespoon cream
1 cup confectioners' sugar
Pulp and grated rind of 1 orange
1/2 teaspoon orange extract
1 tablespoon melted butter
To the cream add the sugar slowly. Add orange pulp, rind, extract and
melted butter. Beat until smooth and spread on top of cake.
WHITE LAYER CAKE
1/2 cup shortening
1 cup granulated sugar
1/2 cup cold water
2 cups flour
2 teaspoons Dr. Price's Baking Powder
Whites of 3 eggs
1 teaspoon vanilla or almond extract
Cream shortening and sugar together until very light; add water
slowly, almost drop by drop, and beat constantly; stir in flour and
baking powder which have been sifted together twice; add flavoring;
fold in whites of eggs which have been beaten until stiff and dry,
pour into two greased layer cake tins. Bake in moderate oven 20 to 25
minutes. Put together with fresh strawberry icing page 18 or maple
icing page 17.
DEVIL'S FOOD CAKE
1/4 cup shortening
1 cup sugar
2-1/2 ounces chocolate
1/2 cup mashed potatoes
1 egg
3/8 cup milk
1-1/4 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix
well; add yolk of egg, milk, and flour and baking powder which have
been sifted together; beat well; add nuts, vanilla and beaten white of
egg; mix thoroughly. Bake in greased shallow pan in moderate oven 25
to 35 minutes. Cover with
MARSHMALLOW ICING
3/4 cup granulated sugar
1/3 cup water
6 or 8 marshmallows
White of 1 egg
Few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt
marshmallows in syrup; pour slowly over beaten white of egg; add
flavoring and spread very thickly over cake. Melt 2 ounces unsweetened
chocolate with one half teaspoon butter and spread thin coating over
icing when cool.
CREAM LAYER CAKE
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
Cream shortening and sugar together until light; add yolks of eggs and
flavoring, and milk slowly; sift flour and salt; add half, then half
of stiffly beaten whites of eggs and remainder of flour sifted with
baking powder; stir after each addition; fold in remaining whites of
eggs. Bake in greased layer cake tins in moderate oven 15 to 20
minutes. Put together with cream filling and cover top and sides with
white icing page 17.
CREAM FILLING
1 cup milk
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
Put milk on to scald. Mix cornstarch, salt and sugar with a little
cold milk; add to well-beaten egg; then add slowly to hot milk. Cook
about three minutes or until thick and smooth; add flavoring and
spread between layers.
COCOANUT LAYER CAKE
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup milk
2 cups flour
1/8 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
Cream shortening, add sugar slowly, add flavoring and well-beaten egg;
add milk; mix well; then add flour, salt and baking powder which have
been sifted together. Bake in three greased layer cake tins in
moderate oven 12 to 15 minutes.
COCOANUT FILLING AND ICING
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup fresh grated cocoanut
Cook sugar and water over slow fire without stirring until syrup spins
a thread; pour slowly over egg whites which have been beaten until
stiff; beat until thick enough to spread; add flavoring. Spread
between layers and on top of cake. While icing is still soft sprinkle
thickly with cocoanut.
FRUIT LAYER CAKE
1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix
well; add milk, then flour and baking powder and salt which have been
sifted together; mix in beaten white of egg. Bake in three greased
layer tins in quick oven about 15 minutes. Put cake together with
fruit filling and cover with white icing page 17.
FRUIT FILLING
1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon
Cook jelly with water, fruit and sugar; add cornstarch which has been
mixed with a little cold water. Cook slowly until thick, remove from
fire; add nuts and lemon juice. Cool and spread between layers of
cake.
LADY BALTIMORE CAKE
1/2 cup shortening
1 cup sugar
whites of 3 eggs
1/2 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1-3/4 cups flour
2 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar and unbeaten white of one egg; add the
milk very slowly, beating between each addition; add flavoring; add
the flour which has been sifted with the baking powder; lastly fold in
the beaten whites of 2 eggs. Bake in square or round greased layer
tins in hot oven about 15 minutes. Use the following filling and cover
the top and sides of cake with white icing page 17.
FILLING
1-1/2 cups sugar
1/2 cup water
whites of 2 eggs
1/2 cup chopped seeded raisins
1/2 cup chopped figs
1 cup blanched almonds or pecan nuts
Boil sugar and water without stirring until syrup spins a thread. Pour
syrup slowly over beaten eggs. Mix in fruit and nuts. Spread between
layers of cake.
BUTTERSCOTCH LAYER CAKE
1/2 cup butter
1 cup sugar
2 eggs
2/3 cup milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Cream shortening well, add sugar slowly and the yolks of eggs, beating
well. Add milk, a very little at a time. Sift flour, baking powder and
salt together and mix in with the first ingredients. Add flavoring and
fold in the beaten whites of eggs. Bake in two greased layer tins in
moderate oven about 25 minutes. Put Butterscotch Filling page 18
between layers and on top of cake.
SPONGE CAKE
6 eggs
1 cup granulated sugar
Rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sugar which
has been sifted, then grated lemon rind, lemon juice and 1/2 beaten
whites; mix well; carefully fold in flour which has been sifted with
baking powder and salt; mix in remainder of egg whites. Bake in
ungreased tube pan in moderate oven 35 to 45 minutes. When cake
shrinks from pan remove from oven and turn upside down on cake cooler.
It will gradually come out of pan.
SPONGE CAKE II
1 cup sugar
1 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1/8 cup cold water
1 teaspoon vanilla extract or other flavoring
Boil sugar and water until syrup spins a thread; add slowly to stiffly
beaten whites of eggs, beating until mixture is cold; sift together
three times, flour, salt and baking powder; beat yolks of eggs until
thick; add a little at a time, flour mixture and egg yolks,
alternately to white of egg mixture; stirring after each addition; add
one-eighth cup cold water and flavoring; mix lightly. Bake in
ungreased tube pan in moderate oven about one hour or shallow tin
about thirty-five minutes.
MILK SPONGE CAKE
2 eggs
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
1/8 teaspoon salt
1-1/2 teaspoons Dr. Price's Baking Powder
Beat yolks of eggs until thick; add half of sugar slowly, beating
continually; add hot milk, remainder of sugar and whites of eggs
beaten until stiff; add flavoring; add flour, salt and baking powder
which have been sifted together. Bake in ungreased tube pan in
moderate oven about 25 minutes.
CAKE ICINGS AND FILLINGS
BOILED ICING
1 cup granulated sugar
1/2 cup water
1/2 teaspoon Dr. Price's Baking Powder
White of 1 egg
1/2 teaspoon flavoring extract
Boil sugar and water until syrup spins a thread; pour very slowly into
stiffly beaten white of egg and beat until smooth; add baking powder
and flavoring and mix well. Allow to stand about ten minutes and
spread on cake.
FROSTING
1 unbeaten egg white
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Put egg white into shallow dish; add sugar gradually beating with wire
whip until of right consistency to spread; add vanilla and spread on
cake.
ORNAMENTAL FROSTING
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Dr. Price's Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add
very slowly to beaten whites of eggs; add flavoring and baking powder
and beat until smooth and stiff enough to spread. Put over boiling
water, stirring continually until the icing grates slightly on bottom
of bowl. Spread on cake saving a small portion of the icing to
ornament the edge of cake. This can be forced through a pastry tube,
or through a cornucopia, made from ordinary white letter paper.
WHITE OR COLORED ICING
1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Dr. Price's Baking Powder
Add butter to hot milk; add sugar slowly to make right consistency to
spread; add baking powder and vanilla. Spread on top and sides of
cake.
If pink icing is desired add one tablespoon strawberry or other fruit
juice. For yellow icing add one teaspoon egg yolk and flavor with
orange rind and one teaspoon lemon juice.
SEVEN-MINUTE ICING
1 unbeaten egg white
3 tablespoons cold water
7/8 cup granulated sugar
Place all ingredients in top of double boiler. Place over boiling
water and beat with dover beater for seven minutes; add 1 teaspoon
vanilla extract and spread on top and sides of cake.
For Chocolate Icing use above, adding 1-1/2 ounces melted unsweetened
chocolate or 4-1/2 tablespoons cocoa after removing from fire.
For Coffee Icing use 3 tablespoons cold boiled coffee in place of
water.
CHOCOLATE FILLING AND ICING
Whites of 2 eggs
2 cups confectioners' sugar
1/2 teaspoon Dr. Price's Baking Powder
1-1/2 tablespoons milk
1 teaspoon vanilla extract
4 ounces chocolate
1 teaspoon butter
Beat whites until stiff; add sugar and baking powder slowly, beating
continually; add milk, vanilla and chocolate which has been melted
with butter; mix until smooth. Spread on cake.
OLD-FASHIONED CHOCOLATE FILLING
3 ounces melted chocolate
3 tablespoons cream
1 egg
3/4 cup powdered sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract
Add melted chocolate and cream to beaten egg; mix in powdered sugar
gradually; add cornstarch which has been mixed with a little cold
water; cook in top of double boiler, stirring constantly until smooth
and thick; add salt and vanilla. Spread between layers of cake.
MARSHMALLOW FILLING OR ICING
1-3/4 cups sugar
1/8 teaspoon salt
1/2 cup water
1/2 cup marshmallows
Whites of 3 eggs
1/2 teaspoon Dr. Price's Baking Powder
Mix sugar, salt and water; add marshmallows and boil without stirring
until syrup spins a thread; then add slowly to beaten egg whites; add
baking powder and beat until firm enough to spread.
MAPLE ICING. I
1/2 teaspoon butter,
2 tablespoons hot milk
1-1/2 cups confectioners' sugar
1/2 teaspoon Dr. Price's Baking Powder
1/2 teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right
consistency to spread; add baking powder and flavoring and spread on
top and sides of cake.
MAPLE ICING. II
1 cup maple syrup
Whites of 2 eggs
Boil syrup without stirring until it spins a thread; add very slowly
to stiffly beaten whites of eggs; beat well with wire whip, preferably
on a platter until stiff enough to spread.
FRUIT FILLING
2 cups granulated sugar
2/3 cup boiling water
Whites of 2 eggs
1/4 cup chopped nuts
1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine
Boil sugar and water without stirring until syrup spins a thread; beat
whites until dry; add syrup gradually, beating constantly; when cool
add nuts and fruit. Spread between layers and on top of cake.
ORANGE ICING
rind of 1 orange
2 teaspoons lemon juice
1 cup confectioners' or powdered sugar
white of 1 egg
Grate orange rind and allow gratings to soak for some time in lemon
juice; stir juice, sugar and egg together and beat thoroughly. Spread
on warm cake.
JELLY MERINGUE
white of 1 egg
1/2 cup currant or other jelly
Put unbeaten egg white and jelly together into bowl and beat with egg
beater or wire whip until stiff. Spread between layers or on top of
cake.
SEA FOAM ICING
1 cup brown sugar
1/3 cup water
white of 1 egg
1 teaspoon Dr. Price's Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add
hot syrup slowly to beaten egg white, beating continually, preferably
on platter with wire whip. Add baking powder, when icing foams put
between layers and on top of cake.
COCOA ICING
1 cup confectioners' sugar
4 tablespoons cocoa
white of 1 egg
1 teaspoon vanilla extract
1 teaspoon melted butter
1 tablespoon cream
Add sugar and cocoa slowly to beaten egg white. Then add vanilla,
melted butter and cream to make soft enough to spread on cake.
FRESH STRAWBERRY ICING
Crush ten strawberries with a little sugar and a few drops lemon juice
and let stand until juicy; then mix in gradually three cups of
confectioners' sugar or sufficient to spread easily. Put between
layers and on top of cake.
BROWN SUGAR ICING AND FILLING
3 cups brown sugar
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when
tested in cold water; add vanilla. Beat until thick and spread on
cake.
BUTTERSCOTCH ICING AND FILLING (Without Sugar)
2 cups light syrup
1/2 cup butter
1/2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when
tested in cold water. Cool slightly without stirring and pour while
warm on cake.
Chopped nuts may be added while icing is still soft.
COOKIES AND SMALL CAKES
COCOA DROP CAKES
4 tablespoons shortening
1 cup sugar
1 egg
1/2 cup milk
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk
slowly; sift flour, baking powder, cocoa and salt into mixture; stir
until smooth; add vanilla. Half fill greased muffin tins with batter
and bake in moderate oven about 20 minutes. Cover with boiled icing
page 16.
Or bake in shallow pan; cool, and before removing cut across
diagonally to make diamond-shaped pieces; cover with icing.
RAISIN DROP CAKES
4 tablespoons shortening
1 cup sugar
1 egg
2/3 cup milk
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 cup raisins
1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk slowly; add
flour, baking powder and salt which have been sifted together; add
raisins which have been washed, drained and floured slightly; add
flavoring; mix well. Put a small amount of mixture into greased
individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle
with powdered sugar, or cover with icing.
ORANGE CAKES
4 tablespoons shortening
1 cup sugar
2/3 cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 teaspoon orange extract
Grated rind of 1 orange
Cream shortening; add sugar slowly beating well; add milk a little at
a time; then add beaten egg; sift flour, baking powder and salt
together and add to mixture; add flavoring and orange rind; mix well.
Bake in greased shallow tin, or individual cake tins, in hot oven 15
to 20 minutes. When cool cover with orange icing page 18.
MOLASSES CAKES
1 cup molasses
1/2 cup sugar
1/2 cup melted shortening
1/2 cup boiling water
3 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/2 teaspoon soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup stale bread crumbs
Mix molasses, sugar, shortening and boiling water together; add flour,
baking powder, salt, soda and spices which have been sifted together;
add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet
and bake in moderate oven 10 to 12 minutes.
SMALL FANCY CAKES. I
1/2 cup shortening
1 cup granulated or powdered sugar
yolks of 3 eggs
1/2 cup milk
2 cups flour
2 teaspoons Dr. Price's Baking Powder
Cream shortening, add sugar slowly and beat well; add beaten egg
yolks; add milk a little at a time and flour which has been sifted
with baking powder; divide batter in half and add to one-half one
teaspoon lemon juice and the grated rind of half a lemon; to the other
half of batter add two ounces unsweetened melted chocolate, one
teaspoon vanilla. Bake in shallow greased pan or in very small
individual tins in hot oven about 15 minutes. If a large pan in used,
when cool cut cakes into fancy shapes. Cakes should be less than an
inch thick when baked. Spread with colored or marshmallow icing page
17.
SMALL FANCY CAKES. II
1/2 cup shortening
1 cup granulated sugar
2/3 cup water
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Cream shortening and sugar together until very light; add water very
slowly beating constantly; add flavoring; stir in the flour, salt and
baking powder which have been sifted together twice; mix in beaten egg
whites. Put about a teaspoonful of batter into each small individual
cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan
and cut as in above recipe or diagonally across making small diamond
shaped pieces. Spread with any icing desired.
SPICE CAKES
1/2 cup shortening
1 cup brown sugar
1 egg
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped raisins
Cream shortening, add sugar and beaten egg; add flour, baking powder
and spices which have been sifted together; add milk and mix well; mix
in raisins which have been slightly floured. Bake in small greased
tins in moderate oven about 25 minutes.
HONEY DROP CAKES
1/3 cup shortening
1/4 cup sugar
1/2 cup honey
1 egg
1/2 tablespoon lemon juice
1-1/2 cups flour
1-1/2 teaspoons Dr. Price's Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and
lemon juice; mix well and add flour and baking powder which have been
sifted together; fold in beaten egg white. Put into greased individual
tins or drop from tip of spoon on greased baking sheet and bake in hot
oven 10 to 15 minutes.
COOKIES
3/4 cup shortening
2 cups sugar
2 eggs
1/4 teaspoon grated nutmeg
1 teaspoon vanilla extract or grated rind of 1 lemon
4 cups flour
3 teaspoons Dr. Price's Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat
again; add slowly to creamed shortening and sugar; add nutmeg and
flavoring; add 2 cups flour sifted with baking powder; add enough more
flour to make stiff dough. Roll out very thin on floured board; cut
with cookie cutter; sprinkle with sugar; put a raisin or a piece of
walnut in the center of each. Bake about 12 minutes in hot oven.
COCOA COOKIES
4 tablespoons shortening
1 cup sugar
1/4 cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix
well; sift flour, baking powder, cocoa and salt together and add. Roll
out 1/4-inch thick on floured board; cut with cookie cutter. Bake in
hot oven about 12 minutes.
FILLED COOKIES
1/3 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups flour
4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour,
salt and baking powder, which have been sifted together. Roll out thin
on slightly floured board and cut with cookie cutter. Place one
teaspoonful of filling on each cookie, cover with another cookie,
press edges together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour
1/2 cup sugar
1/2 cup water
1/2 cup chopped raisins
1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick,
being very careful not to burn.
MARSHMALLOW COOKIES
Follow recipe for cookies. Roll slightly thicker. After removing from
oven, cover with marshmallow icing page 17.
NUT BARS
1/2 cup shortening
1-1/2 cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 cup blanched almonds
Reserve 1 egg yolk for top. Cream shortening and sugar together; add
slowly beaten yolk and whites of two eggs and three tablespoons milk;
mix well together. Sift together flour, baking powder and salt and
add, mixing well. Roll half dough at a time 1/4-inch thick on floured
board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg
mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in
moderate oven about 15 minutes.
COCOANUT COOKIES
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon juice; mix in milk
slowly; add flour, baking powder and salt which have been sifted
together; add cocoanut. The batter should be quite stiff. Drop by
small spoonfuls on greased pan. Do not smooth over, but allow space
for spreading. Bake in moderate oven 15 to 20 minutes.
FUDGE SQUARES
3 tablespoons shortening
1 cup sugar
1 egg
2 ounces unsweetened chocolate
1/2 teaspoon vanilla extract
1/3 cup milk
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/2 cup nut meats chopped--not too fine